Viennese Vanilla Cookies

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Yummie and easy. I chopped the almonds very fine (in my Magic Bullet, rolled and partially froze the dough (no patience. I sliced two a little more than 1/4" and those were not crispy. All the others were very crispy, tender and wonderful. 325 degrees was the best temp.

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I was very happy with all the cookies I baked this year, but these were my favorites...crispy and delicate...and sooo easy to make!

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I get nothing but compliments on these cookies. You can vary the recipe by exchanging the vanilla extract for lemon extract (use the real lemon extract or rum/ rum extract.

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they are good cookies and i love them.

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I used pecans instead of almonds used star cookie cutters and drizzed zig zags of melted white chocolate over the top after baking... and then they were gone. Eaten. Every single one.

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I have made these cookies many times and they are always a huge hit! I have made the dough ahead, rolled it into a log and frozen to slice and bake later to great success. Also have frozen after baking and sugaring and they still taste great weeks later. I have made the recipe exactly as written and had no problems, this is a delicious easy cookie that I don't just save for christmas anymore, I have made hearts for valentines and shamrocks for st patrick's day. Make sure you use sliced almonds (not silvered almonds and the dough rolls easier if it's only been chilled for 30 mins, if you chilled overnight let it sit out a little bit and you will have no problems rolling and cutting. Also make sure all ingredients ar equality and fresh and you wanted be disappointed!

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These cookies looked so good on TV that I just had to bake them. All ingredient amounts are perfect. Keep dough in refrigerator for exactly 30 minutes, no longer. The dough was rolled to one-half inch, and circle cookies were made. I changed one thing: After the cookies cooled a bit, I sprinkled half with confectioner's sugar and the other half with cinnamon-sugar. Both were deelish! I'll bake these at least once a month! Thank you!

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I was greatly disappointed with this recipe. The almonds are so large the dough cannot be rolled out or cut smoothly. The cookies had rough edges and the flavor was average. I may try to adapt by chopping the almonds a bit, using 1/2 vanilla and 1/2 almond extracts and rolling into a log, chilling and slicing rather than using cutters.

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This turned out very well. The dough was easy to work with. I used confectioner's sugar to roll them out and I didn't grind the almonds in the food processor as the episode suggested. We decorated them with colored sugar and sprinkles. They were flaky and not overly sugary (is that a word? LOL. I will definately make these again. PS And the house smells awesome!

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This is a wonderful shortbread type cookie with a bit of almond in every bite. I used 1 teas. of Penzey's double strength vanilla so mine might have a bit more vanilla flavor. I discovered these last year & it's the first Christmas cookie I'm making this year!